- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage rack.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In the kitchen
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. White rice 45 f.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken,rice and sweet potatoes
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / 2 containers of oil.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. / wait station.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Working containers of food removed from original container not identified by common name. / small containers on prep table.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw fish, raw beef over vegetables / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over vegetables / **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. / under prep table / **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized, no sanitizer available. (must obtain prior to opening)
- Critical - Hand wash sink lacking proper hand drying provisions. In back kitchen area both hand sinks.
- Critical - Hand wash sink lacking proper hand drying provisions. male/female restrooms.
- Critical - Manager lacking proof of Food Manager Certification. DUE 30 DAYS.
- Mop not hung to dry.
- Critical - No conspicuously located thermometer in holding unit. Line reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees, all hand sinks.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed no backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed. On Mopsink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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